Ingredients:

  • 2 medium Red Onions, very thinly sliced (approx. 350 g)
  • 1 cup Filtered Water (240 ml)
  • 1 cup White Wine Vinegar or Apple Cider Vinegar (ACV) (240 ml)
  • 2 Tbsp Granulated Sugar (30 g)
  • 1 tsp Kosher Salt (5 g)
  • 2 cloves Garlic, lightly smashed (optional)
  • 1 tsp Whole Black Peppercorns (optional)
  • 1 small Bay Leaf (optional)

Instructions:

  1. Slice the Onions: Peel and trim the red onions. Using a very sharp knife or a mandoline, slice them as thinly and uniformly as possible (aiming for 1-2 mm thick).
  2. Pack the Jar: Place the optional aromatics (garlic, peppercorns, bay leaf) into the base of the clean, heatproof jar. Tightly pack the sliced red onions into the jar. Don't worry if they seem compressed; the hot brine will shrink them down.
  3. Combine Brine Ingredients: In a small saucepan, combine the water, vinegar, sugar, and salt.
  4. Heat and Dissolve: Bring the mixture to a rolling boil over medium-high heat. Stir constantly for about 1 minute until the sugar and salt are completely dissolved (no granules should remain).
  5. Remove from Heat: Once dissolved, immediately remove the brine from the heat source.
  6. Pour the Brine: Carefully and slowly pour the hot brine directly over the packed onions in the jar until the onions are completely submerged. Tap the jar gently to release any trapped air bubbles.
  7. Seal and Cool: Let the jar stand uncovered for about 10–15 minutes until it is cool enough to handle. The liquid will turn a brilliant pink colour.
  8. Refrigerate: Seal the jar tightly with the lid and transfer it to the refrigerator. The onions are ready to eat in about 25 minutes, but the flavour will peak after 24 hours.